TeaChat

I have been playing with western brewing in a big (pre-heated) english style teapot. About 2 teaspoons with about 250ml boiling water for about 2 minutes. I feel my results can be better. My first variable to change will probably be the water temperature. I seem to be getting too much of a woodiness where I would like it to be a bit fruitier and sweeter. Perhaps it's the teas I'm trying, but maybe not.

How do you do it?

It could just be the teas you are brewing...some Darjeelings have a very woody character. Which ones are you trying?

What teas from which Flush are you trying ? Are yours single estate or blends? China grades can sometimes be quite woody, try some Clonal grade Darjs - if you want them fruity & sweetish

Ah thanks, I didn't know that. I'm actually referring to the second flush Balasun and Sungma at Tea Emporium, which both happen to be from China bushes.

Are there bushes other than China and Clonal? What do these terms mean exactly? Chinese cultivars and .... ?

Do the same plantations always use the same bushes?

I guess I prefer my Darjeeling brewed lightly. I'm getting much better results now with shorter steeping times: around 1 minute instead of 3-4.

Particularly on first flush Darjeelings, I tend to go a bit cooler and shorter infusions. I brew them much as I would brew greener oolongs... heavier on leaf, alittle cooler on temp, and shorter infusion times. I think 2nd flush and autumnal flush in particular are more amenable to western brewing. Everyone's taste and preferences vary so much, its just a matter of experimenting to see what works.

Darjeeling first flush teas would suit your tastes better I think.
They are much fruitier than the second flush or autumnals.
Although I suppose that depends on where it is from, seeing as how I have had many second flush teas with pretty heavy fruitiness. Tea is a confusing thing

Also Darjeelings do better with a little cooler water temperature. It will help bring out the fruity flavors!
=]

I guess Gaiwan and serving pitcher would be best for dajeelings, and I would brew them as green oolongs, this means I should use 6 grams to 120 ml, and 30 s, 20 s, 40, 1, 1.2, 1.4, 2 min.

Oni wrote:I guess Gaiwan and serving pitcher would be best for dajeelings, and I would brew them as green oolongs, this means I should use 6 grams to 120 ml, and 30 s, 20 s, 40, 1, 1.2, 1.4, 2 min.

Do you really brew them this way?

i usually steep it 2-3 times, and you?

fdrx wrote:i usually steep it 2-3 times, and you?

Me, too, but never use anywhere near that amount of tea.

I haven't tried gong fu'ing Darjeelings yet, but I suppose I will give it a go to see what happens.

I have only been doing 1 infusion Western style. Multiple steeps don't seem to do it for me. It would mean drinking more tea than I'd to be drinking want anyways.

teaskeptic wrote:I have only been doing 1 infusion Western style. Multiple steeps don't seem to do it for me. It would mean drinking more tea than I'd to be drinking want anyways.

Not if you use a smaller teapot....or teacup....